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| Gluten Free Chocolate Chip Cookies |
At any rate, that meant I had the whole day to hang out with sick Max (who really is feeling fine now) and do whatever I want to around the house. So after some preliminary settling in, I took a nap. Then I lay there a little longer, and then I decided to make some gluten free chocolate chip cookies for my kid who got sick this morning at school. I still haven't decided if I'm going to let him eat any of these today, but I wanted to try out my Better Batter All Purpose Gluten Free Flour on my favorite chocolate chip cookie recipe. I should have remembered that these always turn out too flat for my taste, so I think I'll add more of the flour next time I try to make these. I also didn't allow the first batch to refrigerate before scooping, so that could be part of my problem with the flatness.
These are tasty cookies, though. I think I'll have to try the Better Batter Flour in some of my other chocolate chip cookie recipes to see which one works best. I think I'll have Max try these ones tomorrow.
Gluten Free Chocolate Chip Cookies
--adapted from Top Secret Recipes by Todd Wilbur
Ingredients
- 1/2 cup butter, softened
- 1/2 cup Crisco, room temperature
- 1 egg
- 1 tsp vanilla extract
- 3 T water
- ¾ cup sugar
- ¾ cup brown sugar
- ½ tsp baking powder
- ½ tsp salt
- ¾ tsp baking soda
- 2 ½ cups Better Batter All Purpose Gluten Free Flour
- 1 1/2 cups semi-sweet chocolate chips
Directions
1. Cream butter, Crisco, egg, vanilla, & water in a medium size bowl. (This will take a little while for the wet ingredients to emulsify and turn creamy.)
2. In a large bowl, stir together with a whisk the sugars, baking soda, baking powder, salt, and flour.
3. Combine moist mixture with dry mixture just until it comes together (do not over mix). Add the chocolate chips. Refrigerate dough two hours or over night.
4. Preheat oven to 375°F. Scoop dough into balls that are about 1 tablespoon and place them one inch apart on a parchment lined cookie sheet.
5. Bake 8-11 minutes, or until puffed and light brown around the edges.
Makes about 5 dozen cookies.
1. Cream butter, Crisco, egg, vanilla, & water in a medium size bowl. (This will take a little while for the wet ingredients to emulsify and turn creamy.)
2. In a large bowl, stir together with a whisk the sugars, baking soda, baking powder, salt, and flour.
3. Combine moist mixture with dry mixture just until it comes together (do not over mix). Add the chocolate chips. Refrigerate dough two hours or over night.
4. Preheat oven to 375°F. Scoop dough into balls that are about 1 tablespoon and place them one inch apart on a parchment lined cookie sheet.
5. Bake 8-11 minutes, or until puffed and light brown around the edges.
Makes about 5 dozen cookies.
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| Looks like regular cookie dough. |
